悬浮型果粒饮料的原理及研究进展  

Principle of and Research Progress in Drinks with Suspended Fruit Grains

作　　者：方修贵 曹雪丹 赵凯 

机构地区：[1]浙江省柑桔研究所,浙江台州318026

出　　处：《饮料工业》2014年第1期48-54,共7页Beverage Industry

摘　　要：用Stokes定律不能合理地解释果粒饮料的货架悬浮现象",凝胶才能悬浮"理论的创立,为悬浮型果粒饮料的研发指明了方向,也为悬浮剂的选择提供了理论依据。介绍了六大类常用的悬浮剂(琼脂、卡拉胶、海藻酸钠、黄原胶-甘露聚糖、低酯果胶、结冷胶)的性质、应用及研究现状。同时阐述了影响悬浮型果粒饮料质量的工艺要素",热溶胶、冷配料、后酸化、超高温瞬时灭菌"是防止悬浮剂酸热分解的优选工艺;静态凝胶防止析水、增加胶体强度防止运输沉降是两个工艺要点。综述了悬浮型果粒饮料的工艺原理,并对悬浮型果粒饮料的发展前景作出了展望。Shelf suspension in drinks with fruit grains can’t be rationally explained by“Stokes Law”. As the theoretical base for suspending agent selection,the theory that“only gel causes shelf suspension”shows a clear direction for the re-search on and development of drinks with suspended fruit grains. An introduction was made on the properties and use/re-search status of 6 kinds of gums used as suspending agents：agar,carrageenan,sodium alginate,xanthan gum-mannan, low ester pectin and gellan gum. At the same time,the technological essentials affecting the quality of drinks with suspend-ed fruit grains were described：“hot gum dissolution,cold mixing,post-acidification and UHT sterilization”is the optimum technology to prevent the acidic and thermal decompositions of suspending agents;and static gelating to prevent drainage and increasing gel strength to prevent settlement during transportation are 2 technological essentials. The technological prin-ciple of drinks with suspended fruit grains was summarized,and the development prospects of the drinks forecasted.

关 键 词：果粒饮料 Stokes定律 货架悬浮 胶体 凝胶 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]